Oak aged alcoholic beverage extract and accelerated whisky maturation method

ABSTRACT

An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. In the process which does not use a good grade solvent, the oak aged alcoholic product having proof of about 80—about 120 has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This is a continuation-in-part of application Ser. No.08/638,654, filed on Apr. 29, 1996, entitled OAK AGED ALCOHOLIC BEVERAGEAND ACCELERATED WHISKY MATURATION METHOD, which was acontinuation-in-part of Ser. No. 08/505,457, filed on Jul. 21, 1995,entitled OAK AGED ALCOHOLIC BEVERAGE EXTRACT, both in the name of JosephA. Zimlich, III.

BACKGROUND OF THE INVENTION

[0002] 1. Field of the Invention

[0003] The invention is directed to a process for producing an extractof oak aged alcoholic products, e.g., a mature oak aged alcoholicbeverage or accelerated oak aged alcoholic products, and to the productof such a process. The invention is also directed to accelerated oakaged alcoholic products and to a method of producing thereof.

[0004] 2. Discussion of Related Art

[0005] Typically and traditionally, the production of mature oak agedalcoholic beverages suitable for human consumption, such as whisky,bourbon, scotch, rum or tequila, includes the steps of fermentation,distillation, e.g., in a still, and then aging in oak barrels at naturalambient conditions for a suitable period of time, e.g., 3 to 8 years orlonger.

[0006] When mature oak aged alcoholic beverages are exported to foreigncountries, substantial transportation costs are incurred because of thecost of transporting 50-60% of water and 40-50% ethanol. Furthermore,substantial excise tax is also paid for the exportation of suchalcoholic beverages due to their high alcoholic content.

[0007] Attempts have been made in the past to address some of the aboveproblems. It has been attempted to produce, from less expensivealcoholic beverages, alcoholic beverages of superior taste, simulatingthat of mature oak aged alcoholic beverages. For example, several whiskyflavors have been available on the market, offered by several flavorcompanies. These flavors contain natural and synthetic flavors which arethen added back to a relatively inexpensive whisky or other sources ofinexpensive alcohol to enhance the whisky flavor thereof. However, suchflavors, generally speaking, fall short of being able to provide arelatively inexpensive whisky or spirit with the flavor characteristicsof a mature oak aged alcoholic beverage.

[0008] Thus, a need still exists for an extract of oak aged alcoholicproducts which can be added to a less expensive alcoholic beverage, suchas grain neutral spirits or cane neutral spirits, to produce analcoholic beverage having substantially the same taste and othercharacteristics as a mature oak aged alcoholic beverage.

SUMMARY OF THE INVENTION

[0009] It is one object of the present invention to provide an extractmade from a mature oak aged alcoholic beverage which can be added to aless costly alcoholic beverage (than the mature oak aged alcoholicbeverage or an accelerated oak aged alcoholic beverage) to produce analcoholic beverage having substantially the same flavor and othercharacteristics as the mature oak aged alcoholic beverage.

[0010] It is another object of the present invention to provide aprocess to make accelerated oak aged alcoholic products which are lesscostly to produce than the mature oak aged alcoholic beverage. Theaccelerated oak aged alcoholic products may be either an accelerated oakaged alcoholic beverage or an accelerated oak aged alcoholicconcentrate. The accelerated oak aged alcoholic beverage hassubstantially the same flavor and other characteristics as the matureoak aged alcoholic beverage.

[0011] It is another object of the present invention to provide anextract made from an accelerated oak aged alcoholic product which can beadded to a less costly alcoholic beverage (than the mature oak agedalcoholic beverage or an accelerated oak aged alcoholic beverage) toproduce an alcoholic beverage having substantially the same flavor andother characteristics as the mature oak aged alcoholic beverage.

[0012] The less costly alcoholic beverage can be grain neutral spirits,sugar beet neutral spirits, sugar cane neutral spirits, or any neutralspirits of a fermented and distilled natural product, a mixture thereof,or similar beverages.

[0013] The term “any neutral spirits of a fermented and distillednatural product” as will be apparent to those skilled in the art, refersto a product which can be made from any fermented and distilled naturalcarbohydrate material to produce neutral spirits, as defined in 27C.F.R. §5.22, incorporated herein by reference. For example, suitableneutral spirits of a fermented and distilled natural product includeneutral spirits made from brandy, neutral spirits made from a fermentedwhey product and neutral spirits made from similar fermented anddistilled natural products.

[0014] One embodiment of the invention is directed to processes ofproducing an extract of a mature oak aged alcoholic beverage(“extract-producing processes”). A first extract-producing processutilizes a food grade solvent and a second extract-producing processdoes not utilize a food grade solvent. The first extract-producingprocess comprises adding a food grade solvent to the mature oak agedalcoholic beverage and mixing, preferably thoroughly mixing, to producea mixture of the solvent and the mature oak aged alcoholic beverage.Subsequently, a first layer comprising the food grade solvent, flavors,color, alcohol and a small amount of water, is allowed to separate froma second layer. Then, the first layer is substantially separated fromthe second layer. The second layer comprises water, residual flavors,residual food grade solvent and alcohol. Subsequently, the food gradesolvent is substantially removed from the first layer to produce theextract. At least some of the alcohol may also be removed with the foodgrade solvent from the first layer. The extract comprises the flavorsand the color. The extract may also include other ingredients, such asthe food grade solvent, alcohol and a small amount of water.

[0015] Another embodiment of the invention is directed to an extract ofa mature oak aged alcoholic beverage produced by a process of theinvention. The extract is produced by the first extract-producingprocess or the second extract-producing process. In the firstextract-producing process, the extract is produced by adding a foodgrade solvent to the mature oak aged alcoholic beverage and mixing,preferably thoroughly mixing, to produce a mixture of the solvent andthe mature oak aged alcoholic beverage. Subsequently, a first layercomprising the food grade solvent, flavors, color, alcohol, and a smallamount of water, is allowed to separate from a second layer. In the nextstep, the first layer is substantially separated from the second layer.The second layer comprises water, residual flavors, residual food gradesolvent and alcohol. Finally, the food grade solvent is substantiallyremoved from the first layer to produce the extract. At least some ofthe alcohol may also be removed from the first layer with the food gradesolvent. Thus, the extract comprises the flavors and the color. Theextract may also include other ingredients, such as the food gradesolvent and alcohol, and a small amount of water.

[0016] Yet another embodiment of the invention is directed to anaccelerated whisky maturation method (or an “accelerated oak agedalcoholic products maturation method”) comprising combining an alcoholicdistillate with toasted oak chips to provide a mixture of the alcoholicdistillate and the toasted oak chips, heating and oxygenating and/oraerating the mixture for about 5-about 40 days, and removing the oakchips.

[0017] An additional embodiment of the invention is directed toprocesses for producing an extract of an accelerated oak aged alcoholicproduct, made by the accelerated whisky maturation method. The firstextract-producing process utilizes a food grade solvent and a secondextract-producing process does not utilize a food grade solvent. Thefirst extract-producing process comprises adding a food grade solvent tothe accelerated oak aged-alcoholic product and mixing the ingredients toproduce a mixture of the solvent and the accelerated oak aged alcoholicproduct. A first layer, comprising the food grade solvent, flavors,color, alcohol, and a small amount of water, is allowed to separate froma second layer (comprising water, residual flavors, residual food gradesolvent and alcohol), and the first layer is substantially separatedfrom the second layer. Then, the food grade solvent is substantiallyremoved from the first layer to produce the extract. At least some ofthe alcohol from the first layer may also be removed with the food gradesolvent. The extract comprises the flavors and the color, but it mayalso include other ingredients, such as the food grade solvent andalcohol and a small amount of water.

[0018] Another embodiment of the invention is directed to an acceleratedoak aged alcoholic product produced by a method comprising combining analcoholic distillate with toasted oak chips to provide a mixture of thealcoholic distillate and the toasted oak chips, heating and oxygenatingand/or aerating the mixture for about 5-about 40 days, and removing theoak chips.

[0019] Yet another additional embodiment is directed to an extract of anaccelerated oak aged alcoholic product. The extract is produced by afirst extract-producing process utilizing a food grade solvent or by asecond extract-producing process which does utilize a food gradesolvent. The first extract producing process comprises adding a foodgrade solvent to the accelerated oak aged alcoholic product and mixingthe ingredients to produce a mixture of the solvent and the acceleratedoak aged alcoholic product. A first layer comprising the food gradesolvent, flavors, color, alcohol, and a small amount of water, isallowed to separate from a second layer. The first layer is thensubstantially separated from the second layer, which comprises water,residual flavors, residual food grade solvent and alcohol. Subsequently,the food grade solvent is substantially removed from the first layer toproduce the extract. At least some of the alcohol may also be removedfrom the first layer with the food grade solvent. The extract thuscomprises the flavors and color. The extract may also include otheringredients, such as the food grade solvent and alcohol and a smallamount of water.

[0020] The second extract-producing process includes a firstsub-embodiment and a second sub-embodiment. The first and the secondsub-embodiments can be used to make an extract from an oak agedalcoholic product, which may include a mature oak aged alcoholicbeverage and an accelerated oak aged alcoholic product.

[0021] The following summary of the first and second sub-embodimentswith the oak aged alcoholic product is equally applicable to the use ofthese sub-embodiments with the mature oak aged alcoholic beverage or anyof the accelerated oak aged alcoholic product or products.

[0022] The first sub-embodiment comprises a process for producing anextract of an oak aged alcoholic product which has a proof of about 80to about 120, and which includes water, alcohol, color, flavors and woodnotes. This process comprises:

[0023] (i) removing from the oak aged alcoholic product at least some ofthe wood notes and color to produce an intermediate product;

[0024] (ii) substantially removing from the intermediate product waterand alcohol to produce the extract.

[0025] The second sub-embodiment comprises a process for producing anextract of an oak aged alcoholic product which has a proof of about 80to about 120, and which includes water, alcohol, color, flavors and woodnotes. This process comprises:

[0026] (i) removing from the oak aged alcoholic product at least some ofthe wood notes and color to produce an intermediate product;

[0027] (ii) adjusting proof of the intermediate product to about50-about 120°; and

[0028] (iii) substantially removing from the intermediate product waterand alcohol to product the extract.

[0029] The process and product of the invention directed to the extractand its production provide significant advantages. The extract hassubstantially cheaper transportation costs than the mature oak agedalcoholic beverage. Furthermore, the extract is not likely to besubjected to excessive excise taxes normally charged upon importation ofoak aged alcoholic products, such as mature oak aged alcoholicbeverages. As a result, the extract can be economically imported intomany different foreign countries where it can be added to the specificcountry's predominant spirit, to produce alcoholic beverages havingsubstantially the same taste and other characteristics as the mature oakaged alcoholic beverages.

[0030] The accelerated whisky maturation method of the invention and theproduct(s) thereof also provide significant advantages. They provide arelatively inexpensive method of aging whisky without losses usuallyassociated with conventional methods of aging whisky, and without tyingup financial resources in inventory.

BRIEF DESCRIPTION OF THE DRAWINGS

[0031]FIG. 1 is a schematic representation of the firstextract-producing process, utilizing a food grade solvent producing anextract of an oak aged alcoholic product or products.

[0032]FIG. 2 is a schematic representation of the first sub-embodimentof the second extract-producing process, which does not use a food gradesolvent.

[0033]FIG. 3 is a schematic representation of the second sub-embodimentof the second extract-producing process, which does not use a food gradesolvent.

DESCRIPTION OF PREFERRED EMBODIMENTS

[0034] The term “oak aged alcoholic product or products” includes a“mature oak aged alcoholic beverage” and an “accelerated oak agedalcoholic product or products”. All references to singular nouns, suchas “product” or “beverage”, are intended herein to encompass the pluralforms thereof. All references to plural nouns are intended to encompasssingular forms thereof.

[0035] The term “mature oak aged alcoholic beverage” may include any oakaged alcoholic beverage, suitable for human consumption, which has agedin a traditional (or conventional) aging process (or method) in thepresence of oak, e.g., in oak barrels, and matured, as defined by anexpert taste panel. Such a conventional aging process usually takes anumber of years, e.g., 3 to 8 years or longer. Examples of such matureoak aged alcoholic beverages include bourbon, scotch, whisky, rum,tequila, and oak aged wines, such as cabernet and chardonnay. Such abeverage may also be referred to herein as a “mature traditional oakaged alcoholic beverage”.

[0036] The term “maturation” or “maturation process” is related to thetraditional process for aging alcoholic beverages, i.e., in a charredoak barrel (new or used), for a period of time to make a mature oak agedalcoholic beverage suitable for human consumption.

[0037] The term “accelerated whisky maturation method” is related tosimulating the same chemical reactions and extractions which take placein the maturation process, only in a shorter time using heat, toastedwood chips and air and/or oxygen.

[0038] The term “accelerated oak aged alcoholic products” may include:(1) the accelerated oak aged alcoholic beverage; or (2) the acceleratedoak aged alcoholic concentrate, both produced by an accelerated whiskymaturation method. When this method is used to produce the acceleratedoak aged alcoholic beverage, it is intended to provide, at a relativelylow cost, an alcoholic beverage having substantially the same taste andother characteristics as the mature oak aged alcoholic beverage (orbeverages) produced by traditional aging methods, including aging of abeverage, such as a whisky aged in oak barrels. When this method is usedto produce the accelerated oak aged alcoholic concentrate, it isintended to provide an alcoholic concentrate for the production of anextract. That extract may then be used to produce a reconstitutedalcoholic beverage.

[0039] The accelerated whisky maturation method will be discussedinitially, because it produces products (the “accelerated oak agedalcoholic products”) which may be used as the starting material in theprocess for producing an extract.

[0040] In the accelerated whisky maturation method, any high proofalcoholic distillate is used. The terms “high proof alcoholicdistillate” or “alcoholic distillate” (used interchangeably herein)designate a distillate produced from a distillation apparatus, such as astill, which has not been aged in the presence of oak wood. Thealcoholic distillate has such alcohol (i.e., ethyl alcohol) content thatthe proof range of the alcoholic distillate ranges from about 80 toabout 200°. Examples of suitable high proof alcoholic distillates are awhisky distillate and any neutral spirits. The neutral spirits has proofof about 190 to about 200° and is made from any natural material whichis fermented and distilled to about 190 to about 200°. The proof rangeof the whisky distillate is about 80 to about 170°, preferably about 80to about 160° and most preferably about 100 to about 140°. Before thealcoholic distillate (such as whisky distillate or neutral spirits) isused in the accelerated whisky maturation method, it is diluted withwater or deionized water to the proof range of about 40 to about 125.

[0041] The accelerated whisky maturation method may be used to producetwo different products: (1) an accelerated oak aged alcoholic beverage,or (2) an accelerated oak aged alcoholic concentrate. The acceleratedoak aged alcoholic beverage is suitable for human consumption, after itis produced in this method without additional processing steps. Theaccelerated oak aged alcoholic concentrate is not suitable for humanconsumption as produced in the method, and it is produced primarily tobe used as a starting material in the process for producing an extract.In the accelerated whisky maturation method, the alcoholic distillate iscombined with toasted oak chips, the resulting mixture is heated andaerated and/or oxygenated for a period of about 5-about 40 days,preferably about 9-about 14 days, and the toasted oak chips are removed,to produce either one of the aforementioned products. Furthermore, ifthe method is used to produce the accelerated oak aged alcoholicbeverage, the mixture may be heated and aerated and/or oxygenated forthe aforementioned time period or for a time required to give color andflavor substantially similar to that of a mature oak aged alcoholicbeverage. The aforementioned time periods are usually sufficient to givesuch a color and flavor. In one preferred embodiment, the mixture isheld at 60° C. for nine days to produce either one of the aforementionedproducts. The mixture is then cooled to a suitable temperature,preferably substantially ambient temperature.

[0042] In the production of the accelerated oak aged alcoholic beverage,the relative proportion of the toasted oak chips added to the alcoholicdistillate is about 15-about 100, preferably about 15-about 30, morepreferably about 20-about 30 and most preferably about 25 gram chips perliter (g/L) of the alcoholic distillate (alcoholic proof about 40 toabout 125). After the accelerated oak aged alcoholic beverage isproduced, it may be reduced, if desired, to a proof level suitable forthe beverage, such as 40-115 proof.

[0043] The accelerated oak aged alcoholic concentrate is produced byusing more than about 100 (i.e., at least about 110)-about 500,preferably about 300-about 500, and most preferably about 300-about 400g/L of chips.

[0044] Otherwise, the process conditions to make either the acceleratedoak aged alcoholic beverage or the accelerated alcoholic concentrate aresubstantially the same.

[0045] The temperature to which the mixture of the oak chips and thealcoholic distillate is heated is about 40°-about 85° C., preferablyabout 50°-about 60° C., and most preferably about 60° C., and theaeration and/or oxygenation is conducted to maintain a level of at leastabout 10 milligrams per liter of dissolved oxygen, up to the point wherethe alcoholic distillate is saturated with oxygen. A preferable range isabout 15 to about 45 milligrams per liter (mg/L) of dissolved oxygen. Inone embodiment, the alcoholic distillate contains 25 milligrams perliter of dissolved oxygen. Without wishing to be bound by anyoperability theory, it is believed that oxygen plays an important partin creating vanillin. The amount of oxygen may be adjusted to lower orhigher levels. After the aeration and/or oxygenation step is completed,the oak chips are removed from the mixture by any suitable method suchas filtration, centrifugation, or screening.

[0046] The addition of about 0.3 to about 1.0 g/L of activated carbon tothe mixture of the oak chips and the alcoholic distillate before themixture is heated may be used to alter the flavor of the accelerated oakaged alcoholic products. The activated carbon used for that purpose hasat least about 1,200 activation sites (i.e., surface area of at leastabout 1200 m²/g). However, any activated carbon will work to varyingdegrees depending upon the number of activation sites. Suitable productscan be prepared with or without carbon. Thus, the use of carbon dependson the flavor preference of the final product. Without wishing to bebound by any operability theory, it is believed that the altered flavoris due to an increase in the production of esters and aldehydes causedby the addition of the activated carbon.

[0047] An activated carbon may also be used to remove excess color fromthe accelerated oak aged alcoholic products or the mature oak agedalcoholic beverage. Preferably, excess color is not removed from theaccelerated oak aged alcoholic concentrate. Such a carbon is used in theamount of about 0.1 to about 0.7 g/L, preferably about 0.2 to about 0.5g/L, and most preferably about 0.3 g/L. Any activated carbon suitablefor removing excess color can be used for that purpose. Such carbonpreferably has at least about 800 activation sites. The activated carbonused to remove excess color is added to the accelerated oak agedalcoholic products or the mature oak aged alcoholic beverage after theyare prepared.

[0048] The activated carbon used to alter flavor of the accelerated oakaged alcoholic products may be the same activated carbon which is usedto remove excess color. In such an event, the activated carbon added tothe mixture of the oak chips and the alcoholic distillate before themixture is heated will also perform the function of removing excesscolor in the accelerated oak aged alcoholic products. Any activatedcarbon is removed from the accelerated oak aged alcoholic beverage,usually by filtration, prior to its consumption or prior to its furtherprocessing to produce an extract. If activated carbon is used to alterflavor of and/or remove excess color from the accelerated oak agedalcoholic concentrate, the activated carbon is removed prior to itsfurther processing to produce an extract. The activated carbon is alsoremoved from the mature oak aged alcoholic beverage prior to itsconsumption or further processing to produce an extract.

[0049] In one preferred embodiment, an accelerated oak aged alcoholicconcentrate was produced by the accelerated whisky maturation methodusing whisky distillate (or new whisky), having proof of about 125. Thewhisky distillate was combined with 500 grams per liter of toasted oakchips, the resulting mixture was aerated daily for nine days and heatedat a temperature of 50° C. The toasted oak chips were then removed byscreening with a screen having an approximate 100 mesh size. Theaeration was conducted to achieve oxygen level in the mixture of 45 mgO₂/L of the mixture. No activated carbon was used for this experiment.To the mixture was added 1 to 1.25 volumes of ethyl acetate andvigorously mixed for 1 hour, then allowed to set to separate. The toplayer was removed and concentrated under vacuum (29 inches of mercury)to reduce the volume to 22% of original volume, thereby producing anextract of the accelerated oak aged alcoholic concentrate.

[0050] The flavor of the accelerated oak aged alcoholic beverage closelyresembles that of the mature oak aged alcoholic beverage, such as maturewhisky, which has been aged in a charred oak barrel for about 36 monthsor longer. In one particular embodiment, an accelerated oak agedalcoholic beverage having a very light whisky character was made in thismethod from an alcoholic distillate of 40 proof. The alcoholicdistillate was combined with 25 g/L of medium toasted oak chips, theresulting mixture was oxygenated daily, once a day, for 15 minutes, for9 days, and heated to 50° C., and the toasted oak chips were removed.

[0051] Any suitable oak wood pieces preferably from American or Frenchwhite oak can be used to produce toasted oak chips. In one preferredembodiment, American oak chips were used which were obtained as aby-product of wooden barrel production by the Blue Grass CooperageCompany, Louisville, Ky. These chips were derived from the heart-woodand not sap-wood of the white oak stave, which Blue Grass is using tomake American white oak barrels.

[0052] The dimensions of the oak chips (also referred to herein as“chips”), prior to toasting, range from about 1 to about 4 mm in length,about 1 to about 2 mm in width and about 0.1 to about 0.5 mm in depth.Preferably, the ranges are about 3½ mm length, by about 2 mm in widthand about 0.4 mm in depth. Chips of these characteristics can beobtained from any known method of chipping either oak staves or scrapsof oak wood to provide the particular chip dimensions required fortoasting.

[0053] It was found that toasting chips smaller than 1 mm by 1 mm by 0.1mm may cause a fire in the toasting equipment, such as a toasting oven.In order to increase the desirable flavor components in the chips, thechips are toasted in the presence of hot air at about 204 to about 288°C., preferably about 240 to about 282° C., more preferably about 240 toabout 271° C., and most preferably about 240 to about 250° C. The higherthe temperature, the darker the color and more caramel flavor notes areproduced. Toasting at higher temperatures may cause periodic flame-upsin the oven. The length of time of the toasting step ranges from about 1to about 10 minutes, preferably from about 2 to about 10 minutes, andmore preferably about 2 to about 5 minutes. Toasting of chips can beaccomplished by any suitable means for raising surface temperature tothat specified above, such as infrared heating, direct fire toasting orhot air toasting. Preferably the chips are toasted in a hot airfluidized bed. Other oxygen containing gases may also be used to toastthe chips, providing that surface toasting of the chips would occurunder the conditions described above.

[0054] In one embodiment, oak chips having length of about 3½ mm, widthof about 2 mm and depth of about 0.4 mm are toasted at about 263° C. ina fluidized bed for about 3 minutes. In a preferred embodiment, oakchips having length of about 3½ mm, width of about 2 mm and depth ofabout 0.4 mm are toasted of 246° C. in a hot air fluidized bed for about4 minutes.

[0055] The color of the toasted oak chips ranges from a very light toastto medium to a dark toast. A medium to dark toast is preferred.

[0056] The toasted chips can then be further processed if desired. Theycan be ground using any suitable grinder, such as a pin mill grinder,that would produce a uniform particle size of a minimum 30% on a USS 16mesh screen and a maximum of 3% through a USS 60 mesh screen. Both theground and unground products (i.e., toasted oak chips) perform equallywell. The ground product (or material) is easier to clean up after theaccelerated whisky maturation method is completed, whereas the largechips may occasionally bridge around the discharge opening where thechips are removed from the vessel used to make the accelerated oak agedalcoholic products, such as a tank.

[0057] Turning now to the process for producing an extract of an oakaged alcoholic product and a product of the process, this process can beconducted and the product obtained with separate processes: 1) a firstextract-producing process, utilizing a food grade solvent; or 2) asecond extract-producing process, which does not utilize a food gradesolvent. The first extract-producing process will be describedinitially, and then the second extract-producing process In the firstextract-producing process, the food grade solvent is any solvent whichis suitable and approved for use in conjunction with foods intended forhuman consumption. Examples of such suitable solvents are ethyl acetate,liquid carbon dioxide, and one or more components of fusel oil,preferably ethyl acetate. The term “fusel oil” designates a distilledconcentrated liquid obtained in small amounts as a by-product ofalcoholic fermentation and distillation, that consists of a mixturechiefly of alcohols, such as isopentyl, active amyl, isobutyl and normalpropyl alcohols.

[0058] The term “less costly alcoholic beverage” means any alcoholicbeverage suitable for human consumption which has not been agedconventionally in wooden white oak barrels, and includes such beveragesas the grain neutral spirits (“GNS”), sugar beet neutral spirits, sugarcane neutral spirits, or any neutral spirits of a fermented anddistilled natural product, similar beverages and mixtures thereof.

[0059] The term “substantially removed”, as used in describing theremoval of the food grade solvent from the first layer, means thatsubstantially all of the solvent is removed, although some small amountsof the solvent might still remain.

[0060] In the initial step of the first extract-producing process forproducing an extract of an oak aged alcoholic product, the food gradesolvent is added to the oak aged alcoholic product in the proportion ofabout 1:1-about 5:1, preferably about 1:1-about 1.5:1 by volume The oakaged alcoholic product used in this initial step can be a mature oakaged alcoholic beverage, an accelerated oak aged alcoholic product, or amixture thereof. The accelerated oak aged alcoholic product may, ofcourse, include the accelerated oak aged alcoholic beverage, theaccelerated oak aged alcoholic concentrate, or a mixture thereof. Thefood grade solvent and the oak aged alcoholic product are mixed,preferably thoroughly mixed, so that the two liquids come into close,and preferably intimate, contact between substantially the entirevolumes of both liquids. The mixing can be carried out by any means toprovide such a contact, e.g., stirring on a stirplate, agitation, highspeed dispersion or homogenization.

[0061] The resulting mixture is then stored at a temperature of about −9to about 30° C., preferably about −1 to about 24° C., for about 1 toabout 48 hours, preferably about 1 to about 20 hours. In one preferredembodiment, the mixture is stored at 20-25° C. for about 6 hours. Duringand after the storage, the mixture separates into a first layer and asecond layer. The separation of the mixture is also referred to hereinas a “phase separation”, which is based on specific gravity differencesbetween the first and the second layer. The separation of the two layersis very time and temperature dependent. For example, at −6° C. it takesapproximately one hour for a substantially complete separation to occur.At a temperature of 30° C., the separation time is extended to 48 hours.As stated above, at higher temperatures the separation time is longer,while at lower temperatures it takes a very short time for theseparation to occur.

[0062] The first layer, which is usually the top layer (or phase),comprises the food grade solvent, flavors, color, alcohol, i.e.,ethanol, and a small amount of water. Some of the flavors constituentsinclude fusel oil, oak lactones, tannins, color, vanillin, esters andaldehydes which are in the ethyl acetate phase if the latter is used asthe solvent. The ranges of relative amounts of various ingredients inthe first layer are: food grade solvent—about 70 to about 75% wt;alcohol—about 10 to about 25% wt; water—about 5 to about 20% wt; flavorsand color (including vanillin)—about 0.5 to about 5% wt; vanillin about0.5 to about 70 ppm. The second layer, usually the bottom layer (orphase), is mainly water and some alcohol, i.e., ethanol, and it may haveminute quantities of the aforementioned original flavor compounds orconstituents and residual amounts of the food grade solvent. The rangesof relative amounts of various ingredients in the second layer are:water—about 70 to about 80% wt; alcohol—about 15 to about 20% wt; foodgrade solvent—about 4 to about 7% wt; flavors and color—less than 100ppm. The first layer is then substantially separated from the secondlayer by any suitable known method, such as decantation orcentrifugation. The substantial separation of the first layer from thesecond layer is preferably conducted at the aforementioned storagetemperature, i.e., about −9 to about 30° C., preferably about −1 toabout 24° C., and in one preferred embodiment at 20-25° C. In the nextstep, also referred to herein as the “concentration step”, the foodgrade solvent is substantially removed from the first layer by any knownmethods of removing a solvent from a liquid. Suitable methods includeremoving the solvent by evaporation, distillation, vacuum distillation,flash evaporation and thin film evaporation. A small amount of water andat least some alcohol may also be removed during this step. Preferably,the food grade solvent, such as ethyl acetate, is removed by evaporationunder vacuum at 60° C. This can be done using any known technique fordistillation or vacuum distillation. The substantial removal of the foodgrade solvent from the first layer produces the extract (also referredto herein as a “concentrate”). The extract comprises the flavor and thecolor. The extract may also include other ingredients, such as the foodgrade solvent, alcohol and a small amount of water. The ranges ofrelative amounts of various ingredients in the extract are: food gradesolvent—about 0.005 to about 0.01% wt; alcohol—about 0.5 to about 5% wt;water—about 95 to about 99% wt; flavors and color—about 0.01 to about 5%wt; vanillin—about 80 to about 130 ppm.

[0063] In one preferred embodiment of the first extract-producingprocess, the top layer, the bottom layer and the extract have thecompositions set forth in Table A, wherein all amounts are in % wt,unless indicated otherwise. TABLE A Layer or Ethyl Flavors Color ExtractAcetate Ethanol Water (including Vanillin) Vanillin Top 72 18 7 3 70ppm. Bottom 6 17 77 Extract 0.008 0.6 95 5 100 ppm. 

[0064] The term “substantially separated”, as used in describing theseparation of the first layer from the second layer, means thatsubstantially all of the first layer is removed from the second layer,although some insignificant, trace amounts of the first layer may bepresent in the second layer, and some insignificant, trace amounts ofthe second layer may be present in the first layer.

[0065] The second extract-producing process includes twosub-embodiments. In the first sub-embodiment, the process is conductedby removing from an oak aged alcoholic product at least some of the woodnotes and color to produce an intermediate product and then conducting aconcentration step. The oak aged alcoholic product used in the initialstep of the first sub-embodiment of this second extract-producingprocess has proof of about 80 to about 120°, preferably about 90 toabout 115°, and most preferably about 95 to about 110°. It will beapparent to those skilled in the art that if the oak aged alcoholicproduct has such an alcohol content that its proof is higher than thatstated above, the alcohol content could be reduced to the desired levelby suitable means, such as by adding water. The reduction in proof maybe carried out at room temperature ±5° C. Without wishing to be bound byany operability theory, it is believed that using the oak aged alcoholicproduct having proof within the aforementioned ranges improves theability of the step of removing the wood notes and color to remove mostof the astringent wood notes. As a result, the extract produced in theprocess can be used to provide a reconstituted alcoholic beverage havingsubstantially the same taste and other properties as a mature oak agedalcoholic beverage. The oak aged alcoholic product used in this initialstep of the first sub-embodiment of the second extract-producing processcan be a mature oak aged alcoholic beverage, an accelerated oak agedalcoholic product, or a mixture thereof. The accelerated oak agedalcoholic product may, of course, include the accelerated oak agedalcoholic beverage, the accelerated oak aged alcoholic concentrate, or amixture thereof. The amount of the wood notes and color removed is suchthat the extract, when combined with a less costly alcoholic beverage,will produce a reconstituted alcoholic beverage having substantially thesame taste and other characteristics as a mature oak aged alcoholicbeverage. Those skilled in the art will be readily able to adjust theamount of the wood notes and color removed based on personal preferenceand the type of a reconstituted alcoholic beverage they wish to obtain.In general, the amount of the wood notes and color removed is about 5 toabout 50% of the original content of the wood notes and color in the oakaged alcoholic beverage. The wood notes and color may be removed by anysuitable means, such as filtration, or activated carbon treatment,preferably filtration. If filtration is used to remove the wood notes,it is conducted by passing the oak aged alcoholic product through afilter having the pore size from about 0.5 to about 0.7 microns. In onepreferred embodiment, the filter has pore size of 0.5μ. In the nextstep, also referred to herein as the “concentration step”, substantiallyall of the alcohol and water is removed from the intermediate product.Suitable methods include removing the alcohol and water by evaporation,distillation, vacuum distillation, flash evaporation, thin filmevaporation and wipe film evaporation. Such an amount of alcohol andwater is removed in this step that the remainder of the intermediateproduct, i.e., the extract, also referred to herein as a residue,comprises about 0 to about 40%, preferably about 0 to about 10%, andmost preferably about 0 to about 5% wt. of alcohol. In one preferredembodiment, the residue comprises about 3% wt. alcohol. Preferably, thealcohol and water are removed by single stage flash evaporation undervacuum at 29° C. Other conditions of the single stage flash evaporationunder vacuum include: vacuum, it about 26.5±1.5 inches mercury; feedtemperature, about 27-about 93° C.; and vapor temperature, about27-about 38° C. This can be done by using any known technique and/orapparatus for distillation or vacuum distillation. The substantialremoval of the water and alcohol from the intermediate product or theresidue produces the extract (also referred to herein as a“concentrate”). The extract comprises flavor and color.

[0066] The term “substantially all of the alcohol and water is removed,”from the intermediate product means that as much water and alcohol areremoved as possible from the intermediate product by the chosen method.Nonetheless, some water and alcohol may remain in the extract. Theextract may also include other ingredients, such as alcohol and water.The ranges of relative amounts of various ingredients in the extractare: alcohol—about 0-about 40% wt., preferably about 0-about 10% wt.,more preferably about 0 to about 5% wt., and most preferably about 3%wt.; water—about 95 to about 99% wt.; flavors and color—about 0.01 toabout 5% wt.; vanillin—about 80 to about 130 ppm. Some of the flavorconstituents include fusel oil, oak lactones, tannins, color, vanillin,esters and aldehydes. If the extract comprises higher amounts ofalcohol, e.g., higher than about 5%, the flavor balance may have to beadjusted by any known means, such as carbon treatment, described hereinin connection with the production of accelerated oak aged alcoholicproducts.

[0067] In the second sub-embodiment of the second extract-producingprocess, the process is conducted by removing from an oak aged isalcoholic product at least some of the wood notes and color to producean intermediate product and then conducting additional steps, describedbelow. The oak aged alcoholic product used in the initial step of thissecond sub-embodiment of the second extract-producing process has proofof about 80 to about 120°, preferably about 90 to about 115°, and mostpreferably about 95 to about 110°. It will be apparent to those skilledin the art that if the oak aged alcoholic product has such an alcoholcontent that its proof is higher than that stated above, the alcoholcontent could be reduced to the desired level by suitable means, such asby adding water. The reduction in proof may be carried out at roomtemperature ±5° C. Without wishing to be bound by any operabilitytheory, it is believed that using the oak aged alcoholic product havingproof within the aforementioned ranges improves the ability of the stepof removing wood notes and color to remove most of the astringent woodnotes. As a result, the extract produced in the process can be used toprovide a reconstituted alcoholic beverage having substantially the sametaste and other properties as a mature oak aged alcoholic beverage. Theoak aged alcoholic product used in this initial step of the secondsub-embodiment of the second extract-producing process can be a matureoak aged alcoholic beverage, an accelerated oak aged alcoholic product,or a mixture thereof. The accelerated oak aged alcoholic product may, ofcourse, include the accelerated oak aged alcoholic beverage, theaccelerated oak aged alcoholic concentrate, or a mixture thereof. Theamount of the wood notes and color removed is such that the extract,when combined with a less costly alcoholic beverage, will produce areconstituted alcoholic beverage having substantially the same taste andother characteristics as a mature oak aged alcoholic beverage. Thoseskilled in the art will be readily able to adjust the amount of the woodnotes and color removed based on personal preference and the type of areconstituted alcoholic beverage they wish to obtain. Generally, theamount of wood notes and color removed is about 5 to about 50% of theoriginal content of the wood notes and color in the oak aged alcoholicproduct. The wood notes and color may be removed by any suitable means,such as filtration, or activated carbon treatment, preferablyfiltration. If filtration is used to remove the wood notes and color, itis conducted by passing the oak aged alcoholic product through a filterhaving pore size from about 0.2 to about 1.0, preferably about 0.4 toabout 0.8, and most preferably about 0.5 to about 0.7 microns. In onepreferred embodiment the filter has pore size of 0.5μ.

[0068] In a second step, proof of the intermediate product is adjustedto about 50-about 120, preferably about 55-about 110, more preferablyabout 58-about 110. In a third step, also referred to herein as the“concentration step”, substantially all of the alcohol and water isremoved from the intermediate product. Suitable methods include removingthe alcohol and water by evaporation, distillation, vacuum distillation,flash evaporation, thin film evaporation and wipe film evaporation. Suchan amount of alcohol and water is removed in this step that theremainder, also referred to herein as a “residue” or “extract”, hasabout 0 to about 40%, preferably about 0 to about 10%, and mostpreferably about 0 to about 5% wt. of alcohol. In one preferredembodiment, the residue has about 3% wt. alcohol. Preferably, thealcohol and water are removed in a single stage flash evaporation undervacuum at 29° C. Other conditions of the single stage flash evaporationunder vacuum include: vacuum, about 26.5±1.5 inches mercury; feedtemperature, about 27-about 93° C.; any vapor temperature, about27-about 38° C. This can be done using any known technique fordistillation or vacuum distillation. The substantial removal of thewater and alcohol from the intermediate product or the residue producesthe extract (also referred to herein as “concentrate”).

[0069] The term “substantially all of the alcohol and water is removed,”from the intermediate product or “substantially removing from theintermediate product water and alcohol” means that as much water andalcohol are removed as possible from the intermediate product by thechosen method. Nonetheless, some water and alcohol may remain in theextract. The extract comprises the flavor and the color. The extract mayalso include other ingredients, such as alcohol and water. The ranges ofrelative amounts of various ingredients in the extract are: about0-about 40% wt., preferably about 0-about 10% wt., more preferably about0 to about 5% wt., and most preferably about 3% wt.; water—about 95 toabout 99% wt.; flavors and color—about 0.01 to about 5% wt.;vanillin—about 80 to about 130 ppm. Some of the flavor constituentsinclude fusel oil, oak lactones, tannins, color, vanillin, esters andaldehydes. If the extract comprises higher amounts of alcohol, e.g.,higher than about 5%, the flavor balance may have to be adjusted by anyknown means, such as carbon treatment, described herein in connectionwith the production of accelerated oak aged alcoholic products.

[0070] In both sub-embodiments of the second extract producing process,if the accelerated oak aged alcoholic product is used as the oak agedalcoholic product, it preferably has proof of about 100-about 125°, itis made with about 300-about 500 g/l of oak chips, oxygenated for about9-about 14 days, at about 60° C.±10° C.

[0071] In all processes of preparing the extract, if vacuum distillationis used, caution must be exercised to make certain that scorching ofwood notes or flavor does not occur.

[0072] The extract may also comprise a mixture of the extract of themature oak aged alcoholic beverage and of the extract of the acceleratedoak aged alcoholic product or products. The mixture of the extract ofthe mature oak aged alcoholic beverage and of the accelerated oak agedalcoholic product or products may be obtained-either by mixing twoseparately-produced extracts or by producing an extract from a mixtureof the mature oak aged alcoholic beverage and the accelerated oak agedalcoholic product or products.

[0073] To produce an alcoholic beverage suitable for human consumptionusing the extract, the extract is added to any one or a combination ofthe aforementioned less costly alcoholic beverages. The amount of theextract used is about 1 to about 15%, preferably about 2 to about 10%and more preferably about 2 to about 5% by weight. The extract can beused in an amount which would produce an alcoholic beverage product forhuman consumption most suitable for each individual country's taste andpreference.

[0074] Such an alcoholic beverage product may be referred to herein as a“reconstituted alcoholic beverage”, “reconstituted whisky”,“reconstituted accelerated oak aged alcoholic beverage” or“reconstituted mature oak aged alcoholic beverage”, depending on theorigin of the extract. Reconstituted whiskey preferably contains about 5to 8 ppm of vanillin.

[0075] The term “alcoholic beverage suitable for human consumption” maybe used interchangeably herein with the term “an alcoholic beverageproduct suitable for human consumption.”

[0076] The extract may also be used as a flavoring in non-alcoholic orlow alcohol content beverages and foods. The term “low alcohol content”means that the beverage or food includes not more than about 7% byweight of ethyl alcohol.

[0077] Treating the reconstituted alcoholic beverage with activatedcarbon may also render its taste characteristics more closely resemblingthose of the mature oak aged alcoholic beverages. The activated carbonused for this purpose is the same as described above for removing excesscolor from the accelerated oak aged alcoholic products or the mature oakaged alcoholic beverage. Such carbon preferably has at least about 800activation sites. The amount of the activated carbon is the same asdiscussed above in connection with the discussion of the use of theactivated carbon for removing excess color. Any activated carbon must beremoved from the reconstituted alcoholic beverage before thereconstituted alcoholic beverage is used for human consumption. Thecarbon may be removed by any suitable means, such as those discussedabove.

[0078] Furthermore, fusel oils may be added to the reconstitutedalcoholic beverage to improve flavor. The fusel oils are added in theamount of about 10 to about 250 ppm, preferably about 200 ppm, and mostpreferably 200 ppm. Preferably, the fusel oils are added to the lesscostly alcoholic beverage before the proof of that less costly alcoholicbeverage is reduced.

[0079] Ethyl acetate may be added to the less costly alcoholic beverageto obtain a desired flavor in the reconstituted alcoholic beverage.

[0080] As described in detail in the examples, when the extract wasadded to grain neutral spirits, the product was evaluated by a tastepanel to be very similar to a whisky matured in a charred white oakbarrel for 36-48 months.

[0081] As will be apparent to those skilled in the art, the acceleratedwhisky maturation method may be modified so that it is carried out withchips made from woods other than oak, such as hickory. Such modifiedprocess would be utilized to produce an accelerated wood aged alcoholicconcentrate. The resulting accelerated wood aged alcoholic concentratewould be used to make an extract. The extract would be produced in aprocess for producing an extract, substantially similar to the processfor producing an extract of an oak aged alcoholic product discussedabove. The resulting extract of the accelerated wood aged alcoholicconcentrate could be utilized to flavor alcoholic beverages and otherfood products, such as non-alcoholic or low alcohol content beveragesand foods.

[0082] The following examples further illustrate the invention. It willbe understood, however, that the examples are presented merely for thesake of illustration and do not limit the scope of the invention.

EXAMPLE 1

[0083] Purpose

[0084] To extract whisky flavors from a mature 4 year oak aged (newbarrels) whisky using organic solvent extraction.

[0085] Methods and Materials

[0086] Materials

[0087] 4 year old mature oak aged whisky at 82 proof Ethyl Acetate>99%purity and food grade.

[0088] Methods

[0089] a.) Experiment #1

[0090] This experiment extracted flavors from 82 proof 4 year old matureoak aged whisky.

[0091] 1. 380 g of 4 year old mature oak aged whisky was weighed outinto a 2 liter beaker.

[0092] 2. 380 g of ethyl acetate was added and the beaker was coveredtightly with foil.

[0093] 3. The contents were stirred for 30 minutes on a Corning®stirplate at #5 setting.

[0094] 4. The beaker was removed from the stirrer plate, transferred andstored at −6 degree Celsius overnight.

[0095] 5. The top solvent layer was removed as well as possible usingdecantation and pipettes. Samples of the top and bottom layers werecollected to submit for analysis. Weights and analytical results arerecorded in the following table.

[0096] Data for Experiment #1:{Reported in ppm} Liquid Gallic Ell LayerAcid HMF^(a) Furfural Syr Ald^(b) Vanillin Syr Acid^(c) Acid^(d) Weight(g) Top 5.2 2.1 6.7 2.3 2.3 8.4 20.4 440 Bottom 2.0 1.1 1.3 0.8 0.6 2.96.3 295

EXAMPLE 2

[0097] This example involved using a portion of the solvent layer (toplayer) from the extraction above (Example #1) to make a whisky flavorconcentrate.

[0098] Top layer portion was concentrated by heating on a combinationstir/hot plate until most of the ethyl acetate and alcohol (i.e., ethylalcohol) appeared to have been evaporated into the atmosphere under aventilation hood. The experiment started with approximately 275 g ofmaterial and it was concentrated to a volume of approximately 40 ml (40g). This extract (or concentrated essence) was used in the followingreconstitution in order to create a whisky/bourbon alcoholic beverageproduct.

[0099] To prepare the alcoholic beverage product, the following wasused:

[0100] To 1 liter 80 proof of grain neutral spirits (GNS), 5% wt/wt ofthe concentrated essence from above was added to produce a reconstitutedwhisky. Next, 1 ml of an aldehyde essence prepared from a 4 year oldaged whisky distillation was added to 1 L of the GNS (to provide flavortopnotes). The aldehyde essence was prepared by vacuum distilling 82proof aged whisky as follows. The preparation of the aldehyde essencestarted with 12,215 ml (11,148 gr) of 4 year old whisky, which washeated to 35° C. under full vacuum (26.5 inches Hg). After 1-2 hoursthere was collected 216 grams of distilled and condensed materialclassified as aldehyde essence. The addition of the aldehyde essence tothe reconstituted whisky is not necessary, but it may be utilized,depending on the desired final product.

[0101] 500 ml portion of the above reconstituted whisky was split off tocarbon treat it. 0.3 g/L of activated carbon from American Norit Co.,Inc., Darco KB, was used for the treatment. This was stirred for 1 hourand allowed to settle overnight. The material was filtered through apaper filter pad to produce a carbon-treated finished product.

[0102] This sample of a carbon treated, reconstituted alcoholic beverage(i.e., reconstituted mature oak aged whisky) was evaluated by a whiskytaste panel and was deemed acceptable as a 4 year old mature oak agedwhisky.

EXAMPLE 3

[0103] This Example was used to arrive at parameters to use for optimumextractions. Two temperatures (20° F. and room temperature or “RT”),three solvent to whiskey volume ratios (1:1, 1.25:1, & 1.5:1.), andthree partitioning times (2, 6, 20 hour) were examined.

[0104] 1. 300 g of 4 year old mature oak aged whisky was weighed outinto 1000 ml cylinders. The 2 hour study used the 82 proof while theother two used 86 proof whisky. Controls were submitted for each.

[0105] 2. The contents of the cylinders were poured into 1000 ml glassseparatory funnels. (2000 ml funnels had to be used for the 1.5:1 ratiostudy).

[0106] 3. Ethyl acetate was weighed out into appropriate amounts, perratios indicated above, and added to the separatory funnels.

[0107] 4. The funnels were shaken for 3-5 minutes, vented after 30seconds, to allow for sufficient mixing.

[0108] 5. The funnels were allowed to set according to the proper timeand temperature.

[0109] 6. The top and bottom layers were decanted, weighed and submittedto analytical for analysis.

[0110] The following three tables give the amount of compounds extractedas well as the weights of the top and bottom layers. TABLE 1 2 HOUREXTRACTION GALLIC SYRINGIC SYR. ELL. START FIN. SAMPLE ACID HMF FURFURALACID VANILLIN ALDEH. ACID TANNINS WT (g) WT. 1. PPM 1:1 TOP RT* 3 1.84.9 1.6 1.4 6.2 9 193 300 385 1:1 BOTTOM RT 2.7 1.5 2.6 1.1 0.8 3.6 5.4141 300 200 1.25:1 TOP RT 3.4 1.7 4.9 1.7 1.6 6.1 8.7 192 375 495 1.25:1BOTTOM RT 2.4 1.3 1.7 0.8 ND 2.5 3.4 150 300 175 1.5:1 TOP RT 2.6 1.54.3 1.5 1.4 5.9 6.3 145 450 575 1.5:1 BOTTOM RT 2.4 1.1 1.4 0.6 ND 2.63.3 139 300 190 1:1 TOP COLD*** 3.5 1.8 5.9 1.7 1.7 7.2 9.2 221 300 3551:1 BOTTOM COLD 2.2 1.4 1.8 0.7 0.5 2.6 3.1 125 300 245 1.25:1 TOP COLD3.2 1.8 5.3 1.9 1.7 6.5 8.7 213 375 470 1.25:1 BOTTOM COLD 2 1.2 1.4 0.70.5 2.8 2 136 300 215 1.5:1 TOP COLD 2.5 1.5 4.4 1.2 1.5 5.6 5.6 161 450420 1.5:1 BOTTOM COLD 1.6 0.9 0.9 0.4 ND 1.6 1.7 115 300 210 1.5:1MIDDLE COLD 2.6 1.5 4.2 1.4 1.3 5 5.2 169 0 95 82 PROOF CONTROL** 7.23.6 9.1 3.7 3.3 13.1 15.5 448 N/A N/A 2. WEIGHT YIELD (G) 1:1 TOP RT0.00116 0.00069 0.0019 0.000616 0.000539 0.00239 0.00347 0.074 1:1BOTTOM RT 0.00054 0.0003 0.00052 0.00022 0.00016 0.00072 0.0011 0.0281.25:1 TOP RT 0.00168 0.000842 0.00243 0.000842 0.000792 0.00302 0.004310.095 1.25:1 BOTTOM RT 0.00042 0.000228 0.0003 0.00014 0 0.0004380.000595 0.026 1.5:1 TOP RT 0.0015 0.000863 0.00247 0.000863 0.0008050.00339 0.0036 0.083 1.5:1 BOTTOM RT 0.00046 0.00021 0.00027 0.000114 00.000494 0.00063 0.026 1:1 TOP COLD*** 0.00124 0.000639 0.00209 0.0006040.000604 0.00256 0.0033 0.078 1:1 BOTTOM COLD 0.00054 0.000343 0.000440.000172 0.000123 0.00064 0.00076 0.031 1.25:1 TOP COLD 0.0015 0.0008460.0025 0.00089 0.0008 0.00306 0.00409 0.1 1.25:1 BOTTOM COLD 0.000430.00026 0.0003 0.000151 0.000108 0.000602 0.00043 0.0292 1.5:1 TOP COLD0.00129 0.000773 0.00227 0.000618 0.000773 0.00288 0.002884 0.083 1.5:1BOTTOM COLD 0.000336 0.00019 0.00019 0.000084 0 0.000336 0.00036 0.024282 PROOF CONTROL** 0.00216 0.0011 0.00273 0.00111 0.00099 0.003930.00465 0.1344

[0111] TABLE 2 6 HOUR EXTRACTION GALLIC SYRINGIC SYR. ELL. START FIN.SAMPLE ACID HMF FURFURAL ACID VANILLIN ALDEH. ACID TANNINS WT (g) WT. 1.PPM 1:1 TOP RT 3.2 1.8 5.4 1.5 1.4 5.8 4.6 188 300 483 1:1 BOTTOM RT 2.61.5 3.3 0.9 0.7 3.8 2.8 165 300 115 1.25:1 TOP RT 3.3 1.6 5.2 1.4 1.46.2 5.7 174 375 519 1.25:1 BOTTOM RT 2 1.2 2 0.6 ND 2.9 1.8 143 300 1581.5:1 TOP RT 2.9 1.5 4.7 1.2 1.4 5.2 4.8 158 450 596 1.5:1 BOTTOM RT 1.81 1.5 0.2 ND 2.8 1.8 134 300 155 1:1 TOP COLD 3.7 2 6.7 1.6 1.8 7.4 7.5219 300 376 1:1 BOTTOM COLD 1.8 1.2 1.5 0.5 ND 2.8 1.7 110 300 2191.25:1 TOP COLD 3.4 1.8 5.7 1.6 1.3 6.2 5.9 190 375 458 1.25:1 BOTTOMCOLD 1.7 1 1.2 0.3 ND 2.5 1.1 103 300 214 1.5:1 TOP COLD 2.8 1.6 5 1.41.4 5.4 5 155 450 537 1.5:1 BOTTOM COLD 1.4 0.9 1 0.2 ND 1.6 1.3 108 300218 82 PROOF CONTROL 7 3.5 9.6 3 2.6 12.2 11.6 363 N/A N/A 2. WEIGHTYIELD (G) 1:1 TOP RT 0.0015456 0.23329 0.0026082 0.0007245 0.0006760.0028014 0.0022218 0.090804 1:1 BOTTOM RT 0.000299 0.01323 0.00037950.0001035 0.000081 0.000437 0.000322 0.081975 1.25:1 TOP RT 0.00171270.26936 0.0026988 0.0007266 0.000727 0.0032178 0.0029583 0.090306 1.25:1BOTTOM RT 0.000316 0.02496 0.000316 0.0000948 ND 0.0004582 0.00026440.022594 1.5:1 TOP RT 0.0017284 0.35622 0.0028012 0.0007152 0.0008340.0030992 0.0028608 0.094168 1.5:1 BOTTOM RT 0.000279 0.02403 0.00023250.000031 ND 0.000434 0.000279 0.02077 1:1 TOP COLD 0.0013912 0.141380.0025192 0.0006016 0.000677 0.0027824 0.00282 0.082344 1:1 BOTTOM COLD0.0003942 0.04796 0.0003285 0.0001095 ND 0.0006132 0.0003723 0.024091.25:1 TOP COLD 0.0015572 0.20976 0.0026106 0.0007328 0.000595 0.00283960.0027022 0.08702 1.25:1 BOTTOM COLD 0.0003638 0.0458 0.00025680.0000642 ND 0.000535 0.0002354 0.022042 1.5:1 TOP COLD 0.00150360.28837 0.002685 0.0007518 0.000752 0.0028998 0.002685 0.083235 1.5:1BOTTOM COLD 0.0003052 0.04752 0.000218 0.0000436 ND 0.0003488 0.00028340.023544 82 PROOF CONTROL 0.0021 0.0011 0.00288 0.0009 0.00078 0.003660.00348 0.1089

[0112] TABLE 3 20 HOUR EXTRACTION GALLIC SYRINGIC SYR. ELL. START FIN.SAMPLE ACID HMF FURFURAL ACID VANILLIN ALDEH. ACID TANNINS WT (g) WT. 1.PPM 1:1 TOP RT 3.2 1.8 5.4 1.3 1.3 5.9 6.5 184 300 500 1:1 BOTTOM RT 2.41.6 3.1 0.9 0.8 4.3 3.6 170 300 105 1.25:1 TOP RT 3 1.7 5.3 1.4 1.3 5.66.4 160 375 535 1.25:1 BOTTOM RT 2.2 1.2 2 0.5 0.2 2.7 2.8 152 300 1451.5:1 TOP RT 3.1 1.5 4.7 1.1 1.4 5.2 6.3 150 450 596 1.5:1 BOTTOM RT 2.11 1.4 0.5 0.2 2.5 2.1 134 300 150 1:1 TOP COLD 4 2.1 7 1.6 1.8 7.8 8.4218 300 385 1:1 BOTTOM COLD 1.7 1.1 1.2 0.5 ND 2.4 1.2 106 300 2201.25:1 TOP COLD 3.5 1.8 6 1.6 1.6 7 7.3 196 375 460 1.25:1 BOTTOM COLD1.4 1 0.9 ND ND 1.6 1.2 113 300 215 1.5:1 TOP COLD 2.1 1.8 5.6 1.9 1.85.7 4.7 170 450 535 1.5:1 BOTTOM COLD 1.3 0.5 0.5 0.3 ND 2 4.3 95 300210 82 PROOF CONTROL 7 3.5 9.8 2.8 2.5 12.3 11.4 350 N/A N/A 2. WEIGHTYIELD (G) 1:1 TOP RT 0.0015 0.0009 0.0027 0.00065 0.00065 0.002950.00325 0.092 1:1 BOTTOM RT 0.000252 0.000168 0.00033 0.000095 0.0000840.000452 0.00038 0.0179 1.25:1 TOP RT 0.00161 0.00091 0.00284 0.000750.000696 0.003 0.00342 0.086 1.25:1 BOTTOM RT 0.00032 0.00017 0.0030.000073 0.00003 0.00039 0.00041 0.022 1.5:1 TOP RT 0.0019 0.0009 0.00280.00066 0.000834 0.0031 0.00376 0.09 1.5:1 BOTTOM RT 0.00032 0.000150.00021 0.000075 0.00003 0.00038 0.00032 0.02 1:1 TOP COLD 0.001540.00081 0.0027 0.00062 0.00069 0.0031 0.00323 0.084 1:1 BOTTOM COLD0.00037 0.000242 0.00026 0.00011 0 0.00053 0.000264 0.023 1.25:1 TOPCOLD 0.0016 0.00083 0.00276 0.00074 0.00074 0.00322 0.0034 0.09 1.25:1BOTTOM COLD 0.000301 0.00022 0.00019 0 0 0.00034 0.00026 0.024 1.5:1 TOPCOLD 0.00112 0.000963 0.003 0.001017 0.000963 0.00305 0.00251 0.0911.5:1 BOTTOM COLD 0.000273 0.000105 0.00011 0.000063 0 0.00042 0.0009030.01995 82 PROOF CONTROL 0.0021 0.0011 0.00294 0.00084 0.00075 0.00370.00342 0.105

[0113] Discussion of Results

[0114] The data indicates that two hours is enough time for extractionto take place. There appears to be a greater recovery at 20 hours and at20° F. for vanillin. However, at the longer extraction times, there isless of the higher mole weight flavor compounds. Six hours appears to beoptimum. The colder temperature (20° F.) at a ratio of 1.5:1 for 6 hoursare the preferred conditions. However, these conditions are not costeffective, therefore, 6 hours at 1.25:1 and at room temperature are morepreferred.

EXAMPLE 4 Accelerated Whisky Maturation Method

[0115] Purpose

[0116] Use extraction method to extract flavors from an accelerated oakaged alcoholic concentrate produced by the accelerated whisky maturationmethod, to achieve a low cost flavor extract of vital whisky aroma andflavor compounds.

[0117] Procedure

[0118] 5 liters of 125 proof whisky distillate was added to a 12 literflask. 1000 g of medium toasted oak chips was added to the distillate(200 g/L ratio). The mixture was heated to 60° C. for 14 days, andoxygenated daily to 25 mg/l of O₂. The mixture was filtered to removechips.

[0119] Analysis of the product (or accelerated oak aged alcoholicconcentrate) (ppm): Gallic Acid 22.1 Solids 16624 HMF 28.5 Tannins 6780Furfural 91.6 Acetic Acid 491 Syringic Acid 94.2 Fructose 314 Vanillin35.8 Arabinose 65 Syringaldehyde 205.2 Ellagic Acid 313.4

[0120] Extraction Method

[0121] 1. 380 g of the accelerated oak aged alcoholic concentrate wasweighed out into a 2 liter beaker.

[0122] 2. 380 g of ethyl acetate was added, and the beaker was tightlycovered with foil.

[0123] 3. The mixture was stirred for 30 minutes on a Corning® stirplateat #5 setting.

[0124] 4. The mixture was stored at −6 degree Celsius overnight.

[0125] 5. The top solvent layer was removed at −6° C. as well aspossible using decantation and pipettes. The top and bottom layers werecollected to submit for chemical analysis. Weights and results arerecorded in the following table:

[0126] {Reported in ppm} Liquid Gallic Ell Layers Acid HMF^(a) FurfuralSyr Ald^(b) Vanillin Syr Acid^(c) Acid^(d) Weight (g) Top 22.0 14.0 35.426.4 28.0 83.2 148 465 Bottom 6.3 7.7 8.5 6.9 4.6 27.5 21.9 220 Middle10.5 10.7 22.6 16.7 15.7 54.8 77.7 55 (emulsion)

[0127] The top layer was first concentrated by heating on a combinationstir hot plate until most of the ethyl acetate and alcohol (i.e., ethylalcohol) appeared to have been evaporated into an atmosphere under aventilation hood. The experiment started with approximately 275 grams ofmaterial and concentrated to a volume of approximately 40 grams. Thisextract was used in the following reconstitution in order to create areconstituted whisky.

[0128] To prepare the reconstituted whisky, the following was used: to 1liter of 80 proof grain neutral spirits, 5% weight to weight of theconcentrated extract from above was added. Next 1 ml/l of an aldehydeessence prepared from a four year old whisky distillation was added toprovide flavor top notes. The aldehyde essence was prepared by vacuumdistilling 80 proof aged whisky. The preparation of the aldehyde essencestarted with 12,215 milliliters (mls) (11,148 gms) of four year oldwhisky and heated to 35 degrees C. under full vacuum (26.5 inches ofHg). After 1-2 hours there was collected 216 gms of distilled andcondensed material classified as aldehyde essence. The addition of thealdehyde essence to the reconstituted whisky is not necessary, but itmay be used, depending on the desired final product. A 500 ml portion ofthe above reconstituted whisky was split off to carbon treat it. 0.3grams per liter of activated carbon from American Norit, Inc., Norit KBwas used for the treatment. This was stirred for one hour and allowed tosettle overnight. The material was filtered through a paper filter padto produce a carbon treated finished product. The sample of carbontreated, reconstituted whisky was evaluated by a whisky taste panel andwas deemed acceptable as a four year old mature oak aged whisky.

EXAMPLE 5 Accelerated Oak Aged Whisky Maturation Method with Extraction

[0129] Objective

[0130] To develop a process to prepare oak aged whisky flavors in theshortest possible amount of time.

[0131] Procedure

[0132] 150 liters of 112 proof whisky distillate was added to a 250liter vessel. 75000 grams of medium to dark toasted oak chips was addedto achieve the standard ratio of 500 grams toasted oak chips per literof whisky distillate. The mixture was heated to 60° C. Pure oxygen wassparged for fifteen minutes daily. A dissolved oxygen reading wasusually taken before and after sparging everyday. Before sparging thedissolved oxygen reading was 0 mg/L. After sparging the readings rangedfrom 25-45 mg/l O₂.

[0133] After 14 days, the product was filtered. Analysis of the finalproduct, i.e., accelerated oak aged alcoholic concentrate (PPM, unlessnoted otherwise): Gallic Acid 12.4 Solids 12740 HMF 20.5 Ethyl Acetate70 Furfural 60.3 Tannins 4360 Syringic Acid 68.7 Glucose 16 Vanillin50.8 Fructose 138 Syringaldehyde 229.6 Total Fusel Oil 246.8 EllagicAcid 255.8 Acetic Acid 29.2 Alcohol 112°

[0134] Extraction Method

[0135] 30 liters of the accelerated oak aged alcoholic concentrate fromabove was used. That concentrate was reduced to 80 proof withdemineralized water.

[0136] 37682 grams (83 pounds) of ethyl acetate was added to achieve a1.25:1 rate ethyl acetate to the concentrate by volume.

[0137] The resulting mixture was mixed thoroughly, and let set for sixhours at room temperature (21° C.). The mixture separated into a firstand a second layer. The first layer was separated from the second layerby decantation.

[0138] There was recovered 50,500 g (111.2 pounds) of top layer and17,200 g (37.88 pounds) bottom layer.

[0139] Concentration Step

[0140] 18.2 liters of the top layer was put in a vacuum still. This washeated to 45° C. under 26 inches Hg. The volume was reduced to 4 litersyielding a concentrated extract.

[0141] Reconstituted Whisky Preparation

[0142] In this step, there was used 175 mL of the concentrated extractfrom above (4.5% ethyl alcohol), 644 mL GNS (having 190 proof), 931 mLdeionized water, and 0.3 g whisky fusel oils (91%±3% fusel oil and 9%±3%water). The whisky fusel oils are obtained as a by-product of theproduction of grain neutral spirits.

[0143] The above ingredients were mixed and carbon treated with 0.3 g/LNorit Ultra C activated carbon. The product was filtered through a paperfilter.

[0144] Sensory

[0145] The 10% concentrate (by volume) in 80 proof GNS with 200 ppmwhisky fusel oil, i.e., reconstituted whisky, was submitted to a sensorypanel for an acceptance test against a 4 year old mature oak aged whisky(i.e., mature oak aged alcoholic beverage). The test was conducted using30 qualified whisky panelists. These panelists were trained utilizingthe guidelines published in ASTM STP758. The acceptance test followedthe guidelines published in ASTM STP433.

[0146] Acceptance Test

[0147] The control: 4 year old mature oak aged whisky; and the test(prepared above): accelerated oak aged whisky from concentrate (alsoreferred to herein as the “reconstituted whisky”). The samples were notstatistically significantly different on any taste panel sensoryattribute. The taste panel did not find a significant difference onaroma, color, taste and smoothness between the two samples.

EXAMPLE 6 Flash Distillation

[0148] Flash distillation was used to concentrate the remainder of thetop layer made in Example 5 to form a concentrated extract. Thisextract, when combined with a less costly alcoholic beverage, wasintended to produce a product having characteristics of a mature oakaged alcoholic beverage. The following gives a brief overview of theprocess

[0149] Apparatus and Method

[0150] 1. A 12 L flask was arranged to accommodate a vacuum flashdistillation.

[0151] 2. In the set-up, a Masterflex pump was used to flow feedmaterial through a coil submerged in a water bath. This feed passedthrough a fogger nozzle into the distillation flask.

[0152] 3. The flask was placed into a heating mantle. The distillate wascarried through a claisen head to a condenser. The distillate collectedin a 2 L flask connected to vacuum via a second condenser.

[0153] 4. An in-line cold vapor trap was inserted into the vacuum line,which was connected to a portable vacuum pump (full capability wasapproximately 26.5 inches Hg).

[0154] Methods

[0155] The process was a sequential step process:

[0156] Note: All volumes for residue and distillate collected areapproximations. Step #1: Flash Tank: 12 L Condenser Temp =  3 degrees C.Receiver: 2 L Feed Temp =  89 degrees C. Vacuum = ˜26.5 inches HgMasterflex Pump setting =  2 Start volume: 1700 ml from Example 5Residue volume: 1090 ml Feed for Step #2 Distillate volume:  610 mlResidue proof:  91 Distillate proof:  160

[0157] Step #2: Flash Tank: 12 L Condenser Temp =  3 degrees C.Receiver: 2 L Feed Temp =  90.5 degrees C. Vacuum = ˜26.5 inches HgMasterflex Pump setting =  1.5 Start volume: 1090 ml (residue from Step#1) Residue volume:  860 ml (feed for Step #3) Distillate volume:  230ml Residue proof:  40 Distillate proof:  142

[0158] Step #3: Flash Tank: 12 L Condenser Temp =  3 degrees C.Receiver: 2 L Feed Temp =  92.2 degrees F. Vacuum = ˜26.5″ Hg MasterflexPump setting = 4-@ ⅓ volume 3-@ ½ volume 2- remainder run Start volume:860 ml residue from Step #2. Residue volume: 720 ml final volume ofconcentrated extract Distillate volume: 140 ml Residue proof:  30(approximate) Distillate proof:  70.8

[0159] Analysis

[0160] The following is the High Pressure Liquid Chromatography (HPLC)analysis for the final concentrated residue from Step #3:

[0161] Numbers are reported as ppm: Gallic Acid 30.7 Acetic Acid  780HMF 52.8 Glucose ND* Furfural 57.2 Fructose  506 Syringic Acid 191Arabinose ND* Vanillin 135 Tannins  6263 Syringaldehyde 626 Solids 29180Ellagic Acid 95.9 Alcohol   15%

[0162] Based on the volumes for recovered distillate and residue, therewas an approximate 600 concentration from the original startingmaterial. 5% of the concentrated extract was added to 80 proof grainneutral spirits. The beverage was evaluated by a whisky panel and deemedto be acceptable as a mature oak aged whisky. This indicates that flashconcentration process can be used to remove ethyl acetate and, thereforethis process can be used to produce a whisky extract.

EXAMPLE 7 Accelerated Oak Aged Alcoholic Beverage Production

[0163] Objective

[0164] To develop a process to prepare an accelerated oak aged alcoholicbeverage (having attributes of a mature oak aged whisky) in the shortestamount of time possible.

[0165] Procedure

[0166] 8640 ml of 125 proof whisky distillate was added to 3360 ml ofdeionized water in a 12 liter round flask. This gave a total of 12liters of 90 proof whisky distillate. 180 grams of medium to darktoasted oak chips was added to achieve the standard ratio of 15 gramstoasted oak chips per liter. The mixture was set in a water bath with atemperature of 50° C. Pure oxygen was sparged for fifteen minutes daily.A dissolved oxygen reading was usually taken before and after spargingeveryday (25-45 mg/l oxygen). This product was filtered after 9 days andthe filtrate had a color of 17.4 lovibond.

[0167] Analysis of final product (reported in ppm): Gallic Acid 2.8Acetaldehyde  0.02 HMF 3.3 Ethyl Acetate  0.7 Furfural 7.6 n-Propanol 1.4 Syringic Acid 5.2 Isobutanol  6.5 Vanillin 8.6 Isoamyl Alcohol 17.6Syringaldehyde 24.8 Total Fusel Oil 25.6 Ellagic Acid 255.8 AlcoholContent 45% (90 Proof)

[0168] After chemical analysis and prior to a sensory evaluation, theproduct was reduced to 80 proof and carbon treated with Norit Ultra C ata level of 0.3 gram/proof gallon to achieve substantially the same coloras the Early Times® aged whisky. The mixture was filtered and submittedto an expert whisky sensory panel. The expert whisky sensory panelconsidered the product to be equal to Early Times® aged whisky.

EXAMPLE 8 Accelerated Oak Aged Whisky Maturation Method

[0169] An accelerated oak aged alcoholic concentrate is prepared byadding 150 L of 112 proof alcoholic (whisky) distillate to a 250 Lvessel. About 45,000 grams of medium to dark toasted oak chips is thenadded to achieve a ratio of 300 grams of toasted oak chips per liter ofwhisky distillate. The mixture is then heated to 60° C. Pure oxygen issparged for fifteen minutes daily. A dissolved oxygen reading is takenbefore and after sparging everyday. Before sparging, the dissolvedoxygen reading is 0 mg/L. After sparging, the dissolved oxygen readingsrange from 25-45 mg/l O₂.

[0170] After about 14 days, the product is filtered. Analysis of thefinal product, i.e., accelerated oak aged alcoholic concentrate revealsthe following (PPM, unless noted otherwise): Gallic Acid   2.3 Solids17590 HMF   32.1 Ethyl Acetate   13.4 Furfural   97.2 Tannins  6758Syringic Acid   92.8 Glucose   0 Vanillin   52.5 Fructose  162Syringaldehyde  241 Total Fusel Oil  197.3 Ellagic Acid  261 Acetic Acid  36.8 Alcohol  112°

[0171] Filtration

[0172] Then, about 64.3 L of accelerated oak-aged alcoholic concentratefrom above is used. The accelerated oak aged alcoholic concentrate isdiluted to 96 proof with deminarilized water and 1.5 gm/L, diatomaceousearth is added and the reduced proof concentrate is filtered through a0.5 micron Cellulo filter pad number 755.

[0173] Proof Reduction

[0174] About 11.4 L from the above filtrate is reduced in proof withdeminarilized water to 58°.

[0175] Flash Evaporation

[0176] The flash evaporation is conducted in a simple stage flashevaporator, including one nozzle, and is conducted at the conditionsidentified below to obtain the alcohol level in the concentrate setforth below. Parameters Feed temperature 37° C. Wall temperature 25° C.Vapor temperature 30° C. Vacuum 28 inches Hg. Feed pressure 30 PSIG Flowrate 22.7 L/hr

[0177] About 13.2 L of 58 proof of the accelerated oak aged alcoholicconcentrate is processed.

[0178] About 2.6 L of the concentrate and 10 L of distillate arerecovered. About 0.6 L is lost during processing.

[0179] Results

[0180] The following results are obtained. All values are ppm unlessotherwise stated. Component Feed @ 58° Concentrate Distillate GallicAcid 14.68 61.2  ND* HMF 21.8 97.4 ND Furfural 65.9 13.1 ND SyringicAcid 184.88 310 ND Vanillin 41.81 133 ND Syringaldehyde 84.58 557 NDEllagic Acid 172.8 354 ND Glucose ND ND ND Fructose 149.83 846 NDArabinose ND ND ND Acetic Acid 283.96 538 180 Solids 12705.6 35915  14Tannins 5984.3 8872 ND Alcohol 29% 2.9%    35.9%

[0181] Sensors

[0182] Two samples are then submitted at 5% and 7% concentrate in 800GNS plus 200 ppm fusel oils. These samples are compared against 4 yearold matured oak aged whisky (control).

[0183] The 5% sample is liked overall, while the 7% sample is preferredwith respect to aftertaste. Both samples are found to be notsignificantly different from the control in any attributes. Both samplesare ranked as “about right” with respect to color and alcohol level. Thetwo samples are ranked between “slightly low” and “slightly high” withrespect to whiskey flavor intensity.

EXAMPLE 9 Flash Concentration

[0184] About 13.2 L of filtered material from Example 8 are processed inthe same apparatus as Example 8. (This material is not reduced to 58proof prior to the flash). Parameters Feed temperature 59° C. Vaportemperature 33° C. Vacuum 27.5 inches Hg. Feed pressure 30 PSIG Flowrate 26 L/hr

[0185] About 1.2 L concentrate and about 7.6 L distillate are recovered.About 3 L is lost during processing.

[0186] The following results are achieved. All values are ppm unlessotherwise indicated. Component Distillate Concentrate Gallic Acid ND 33.0 HMF  2.1  51.5 Furfural 74.6  23.0 Syringic Acid  3.5 150 Vanillin 5.2  97.0 Syringaldehyde 16.4 460 Ellagic Acid 14.1 255 Alcohol 49% 7.4%

[0187] Sensory

[0188] A 5% concentrate in 80 proof GNS with 200 ppm Whiskey Fusel Oilis evaluated against 80 proof 4 year old matured oak aged whisky(control). The product is the same as the control.

[0189] It is observed that this process of Example 9 provides similarresults as Example 8, except that the concentrate alcohol level is 7.4%compared to a preferred concentrate alcohol level of less than 5%.

EXAMPLE 10 Preparation of Extract without Food Grade Solvent

[0190] In this example, four different samples of an accelerated oakaged alcoholic concentrate are Used. Each sample is preparedsubstantially in the same manner as in Example 8, i.e., heating andaerating and/or oxygenating a mixture of an alcoholic distillate and 300g/l toasted oak chips for about 14 days at 60° C. The four samples havethe following proof levels: 105°; 110°; 115°; and 120°. Each sample isfiltered through a Cellulo 755 filter pad (pore size 0.5 microns). Eachsample is flashed in a one stage flash apparatus, including a preheaterkept at 91° C., and a reaction flask maintained at 38° C. under a vacuumof in Hg. The resulting concentrate remaining in the flask is thenreconstituted in an 80 proof GNS mixture using 5% of the concentrate.

[0191] The resulting four reconstituted whiskey samples are submitted toa whiskey discrimination panel which compares them to aconventionally-matured oak aged alcoholic beverage (i.e., 4 year oldmatured oak aged whiskey), used as a control. The results indicatedthat:

[0192] the 105° sample compared very favorably to the control;

[0193] the 110° sample compared also favorably but not quite asfavorably as the 105° sample;

[0194] the 115° and 120° samples had an overly woody taste and weredeemed not acceptable.

[0195] The results suggest that increasing alcohol level of the initialstarting material used to make an extract may increase the wood/bourbonnotes of the extract.

[0196] The process and products of the present invention providesignificant advantages.

[0197] The accelerated whisky maturation method may produce in arelatively short time an accelerated oak aged alcoholic beverage, arelatively inexpensive product which has substantially the same sensoryand taste characteristics as mature oak aged alcoholic beverages. Thismethod may also produce an accelerated oak aged alcoholic concentratewhich may be used for making an extract. This method preserves naturalresources and is relatively environmentally sound.

[0198] The extract produced by the process for making the extract can beused to make an alcoholic beverage suitable for human consumption havingsubstantially the same flavor characteristics as a mature oak agedalcoholic beverage at a substantially reduced cost due to relatively lowproduction costs and elimination of a substantial portion oftransportation costs and is excise taxes. The method of preparation ofthe extract is relatively simple and inexpensive and can be carried outwith substantially standard equipment readily available in mostindustrialized countries.

[0199] The method of use of the extract is also relatively simple andcan be carried out with substantially standard equipment and techniques.

[0200] Of course, it should be understood that a wide range of changesand modifications can be made to the preferred embodiments describedabove. It is, therefore, intended that the foregoing description beregarded as illustrative rather than limiting and that it be understoodthat it is the following claims, including all equivalents, which areintended to define the scope of this invention.

What is claimed is:
 1. A process for producing an extract of a matureoak aged alcoholic beverage comprising: (i) adding a food grade solventto the mature oak aged alcoholic beverage and mixing to produce amixture of the solvent and the mature oak aged alcoholic beverage; (ii)allowing a first layer, comprising the food grade solvent, flavors,color, alcohol and water, to separate from a second layer; (iii)substantially separating the first layer from the second layer; and (iv)substantially removing the food grade solvent from the first layer toproduce the extract.
 2. A process of claim 1, wherein the mature oakaged alcoholic beverage is selected from the group consisting ofbourbon, scotch, whisky, rum, tequila and oak aged wines.
 3. A processof claim 1, wherein the mature oak aged alcoholic beverage is selectedfrom the group consisting of bourbon, whisky and scotch.
 4. A process ofclaim 3, wherein the food grade solvent is ethyl acetate.
 5. A processof claim 1, wherein the food grade solvent is selected from the groupconsisting of ethyl acetate, liquid carbon dioxide, or one or morecomponents of fusel oil.
 6. An extract of a mature oak aged alcoholicbeverage produced by a process comprising the steps of: (i) adding afood grade solvent to the mature oak aged alcoholic beverage and mixingto produce a mixture of the solvent and the mature oak aged alcoholicbeverage; (ii) allowing a first layer comprising the food grade solvent,flavors, color, alcohol and water, to separate from a second layer;(iii) substantially separating the first layer from the second layer;and (iv) substantially removing the food grade solvent from the firstlayer to produce the extract.
 7. An extract of claim 6, wherein themature oak aged alcoholic beverage is selected from the group consistingof bourbon, scotch, whisky, rum, tequila and oak aged wines.
 8. Anextract of claim 6, wherein the mature oak aged alcoholic beverage isselected from the group consisting of bourbon, whisky and scotch.
 9. Anextract of claim 8, wherein the food grade solvent is ethyl acetate. 10.An extract of claim 6, wherein the food grade solvent is selected fromthe group consisting of ethyl acetate, liquid carbon dioxide, or one ormore components of fusel oil.
 11. An extract of claim 6 which includes5% by weight or less of alcohol.
 12. An accelerated whisky maturationmethod comprising: (i) combining an alcoholic distillate with toastedoak chips to provide a mixture of the alcoholic distillate and thetoasted oak chips; (ii) heating and aerating and/or oxygenating themixture for about 5-about 40 days; and (iii) removing the toasted oakchips.
 13. A method of claim 12, wherein the toasted oak chips are addedto the alcoholic distillate in the amount of about 15-about 100 gramsper liter of the alcoholic distillate to produce an accelerated oak agedalcoholic beverage.
 14. A method of claim 12, wherein the toasted oakchips are added to the alcoholic distillate in the amount of about100-about 500 grams per liter of the alcoholic distillate to produce anaccelerated oak aged alcoholic concentrate.
 15. A method of claim 12,wherein the mixture is heated to about 40-about 85° C. and it is aeratedand/or oxygenated to maintain a level of at least about 10 milligramsper liter of dissolved oxygen in the alcoholic distillate.
 16. A processfor producing an extract of an accelerated oak aged alcoholic productcomprising: (i) adding a food grade solvent to the accelerated oak agedalcoholic product and mixing to produce a mixture of the solvent and theaccelerated oak aged alcoholic product; (ii) allowing a first layer,comprising the food grade solvent, flavors, color, alcohol and water, toseparate from a second layer; (iii) substantially separating the firstlayer from the second layer; and (iv) substantially removing the foodgrade solvent from the first layer to produce the extract.
 17. A processfor producing an extract of claim 16, wherein the accelerated oak agedalcoholic product is produced by a method comprising: (i) combining analcoholic distillate with toasted oak chips to provide a mixture of thealcoholic distillate and the toasted oak chips; (ii) heating andaerating and/or oxygenating the mixture for about 5-about 40 days toobtain the accelerated oak aged alcoholic product; and (iii) removingthe toasted oak chips.
 18. A process of claim 16, wherein the food gradesolvent is ethyl acetate.
 19. A process of claim 16, wherein the foodgrade solvent is selected from the group consisting of ethyl acetate,liquid carbon dioxide, or one or more components of fusel oil.
 20. Anaccelerated oak aged alcoholic product produced by a method comprising:(i) combining an alcoholic distillate with toasted oak chips to providea mixture of the alcoholic distillate and the toasted oak chips; (ii)heating and aerating and/or oxygenating the mixture for about 5-about 40days; and (iii) removing the toasted oak chips.
 21. An accelerated oakaged alcoholic product of claim 20, wherein the toasted oak chips areadded to the alcoholic distillate in the amount of about 15-about 100grams per liter of the alcoholic distillate to produce an acceleratedoak aged alcoholic beverage.
 22. An accelerated oak aged alcoholicproduct of claim 20, wherein the toasted oak chips are added to thealcoholic distillate in the amount of about 100-about 500 grams perliter of the alcoholic distillate to produce an accelerated oak agedalcoholic concentrate.
 23. An accelerated oak aged alcoholic product ofclaim 20, wherein the mixture is heated to about 40-about 85° C. and itis aerated and/or oxygenated to maintain a level of at least about 10milligrams per liter of dissolved oxygen in the alcoholic distillate.24. An extract of an accelerated oak aged alcoholic product produced bya process comprising: (i) adding a food grade solvent to the acceleratedoak aged alcoholic product and mixing to produce a mixture of thesolvent and the accelerated oak aged alcoholic product; (ii) allowing afirst layer comprising the food grade solvent, flavors, color, alcoholand water to separate from a second layer; (iii) substantiallyseparating the first layer from the second layer; and (iv) substantiallyremoving the food grade solvent from the first layer to produce theextract.
 25. An extract of claim 24, wherein the food grade solvent isethyl acetate.
 26. An extract of claim 24, wherein the food gradesolvent is selected from the group consisting of ethyl acetate, liquidcarbon dioxide, or one or more components of fusel oil.
 27. An extractof claim 24, which includes about 5% by weight or less of alcohol. 28.An extract of an accelerated oak aged alcoholic product of claim 24,wherein the accelerated oak aged alcoholic product is produced by amethod comprising: (i) combining an alcoholic distillate with toastedoak chips to provide a mixture of the alcoholic distillate and thetoasted oak chips; (ii) heating and aerating and/or oxygenating themixture for about 5-about 40 days to obtain the accelerated oak agedalcoholic product; and (iii) removing the toasted oak chips.
 29. Amethod of producing a reconstituted alcoholic beverage, comprisingadding the extract of claim 6 or claim 24 to one or more less costlyalcoholic beverages, in the amount sufficient to produce an alcoholicbeverage product suitable for human consumption.
 30. A method of claim29, wherein the less costly alcoholic beverage is selected from thegroup consisting of grain neutral spirits, sugar beet neutral spirits,sugar cane neutral spirits, any neutral spirits of a fermented anddistilled natural product, or a mixture thereof.
 31. A method offlavoring a beverage or food comprising adding to the beverage or foodthe extract of claim 6 or claim
 24. 32. A process for producing anextract of a mature oak aged alcoholic beverage having proof of about80-about 120 and which includes water, alcohol, flavors, color and woodnotes, the process comprising: (i) removing from the mature oak agedalcoholic beverage at least some of the wood notes and color to producean intermediate product; (ii) removing from the intermediate productsubstantially all water and alcohol to produce the extract.
 33. Aprocess of claim 32, wherein the mature oak aged alcoholic beverage isselected from the group consisting of bourbon, scotch, whisky, rum,tequila and oak aged wines.
 34. A process of claim 32, wherein themature oak aged alcoholic beverage is selected from the group consistingof bourbon, whisky and scotch.
 35. A process of claim 32, wherein themature oak aged alcoholic beverage has proof of about 90-about
 115. 36.A process of claim 32, wherein the wood notes are removed by passing themature oak aged alcoholic beverage through a filter.
 37. A process ofclaim 36, wherein the filter has pore size of about 0.5 to about 0.7microns.
 38. A process of claim 32, wherein the extract comprises about0-about 40% wt. alcohol.
 39. A process of claim 32, wherein the extractcomprises not more than about 50% wt. alcohol.
 40. A process of claim32, wherein the extract comprises about 0-about 5.0% wt. of alcohol. 41.An extract of a mature oak aged alcoholic beverage, the mature oak agedalcoholic beverage having proof of about 80-about 120, and includingwater, alcohol, flavors, color and wood notes, the extract produced by aprocess comprising the steps of: (i) removing from the mature oak agedalcoholic beverage at least some of the wood notes and color to producean intermediate product; (ii) substantially removing from theintermediate product water and alcohol to produce the extract.
 42. Anextract of claim 41, wherein the mature oak aged alcoholic beverage isselected from the group consisting of bourbon, scotch, whisky, rum,tequila and oak aged wines.
 43. An extract of claim 41, wherein themature oak aged alcoholic beverage is selected from the group consistingof bourbon, whisky and scotch.
 44. An extract of claim 41, wherein themature oak aged alcoholic beverage has proof of about 90-about
 115. 45.An extract of claim 41, wherein the wood notes are removed by passingthe mature oak aged alcoholic beverage through a filter.
 46. An extractof claim 41, wherein the filter has pore size of about 0.5 to about 0.7microns.
 47. An extract of claim 41, which comprises about 0-about 40%alcohol.
 48. An extract of claim 41, which comprises not more than about5% wt. of alcohol.
 49. An extract of claim 41, which comprises about0-about 5.0% wt. of alcohol.
 50. A process for producing an extract ofan accelerated oak aged alcoholic product which has proof of about80-about 120 and which includes water, alcohol, flavors, color and woodnotes, the process comprising: (i) removing from the accelerated oakaged alcoholic product at least some of the wood notes and color toproduce an intermediate product; and (ii) removing from the intermediateproduct substantially all water and alcohol to produce the extract. 51.A process for producing an extract of claim 50, wherein the acceleratedoak aged alcoholic product is produced by a method comprising: (i)combining an alcoholic distillate with toasted oak chips to provide amixture of the alcoholic distillate and the toasted oak chips; (ii)heating and aerating and/or oxygenating the mixture for about 5-about 40days to obtain the accelerated oak aged alcoholic product; and (iii)removing the toasted oak chips.
 52. A process of claim 51, wherein theextract comprises not more than about 5% wt. of alcohol.
 53. A processof claim 51, wherein the extract comprises about 0-about 40% wt. ofalcohol.
 54. A process of claim 51, wherein the extract comprises about0-about 5% wt. of alcohol.
 55. A process of claim 51, wherein theaccelerated oak aged alcoholic product has proof of about 80-about 120.56. A process of claim 51, wherein the wood notes are removed by passingthe mature oak aged alcoholic beverage through a filter.
 57. A processof claim 56, wherein the filter has pore size of about 0.5 to about 0.7microns.
 58. A process of claim 51, wherein the accelerated oak agedalcoholic product has proof of about 90 to about
 115. 59. A process ofclaim 51, wherein the extract comprises not more than about 5% wt. ofalcohol.
 60. A process of claim 51, wherein the extract comprises about0-about 5.0% wt. of alcohol.
 61. An extract of an accelerated oak agedalcoholic product which has proof of about 80-about 120 and includeswater, alcohol, flavor, color and wood notes, the accelerated oak agedalcoholic product produced by a process comprising: (i) removing fromthe accelerated oak aged alcoholic product at least some of the woodnotes and color to produce an intermediate product; and (ii) removingfrom the intermediate product substantially all water and alcohol toproduce the extract.
 62. An extract of claim 61, which comprises about0-about 40% wt. alcohol.
 63. An extract of claim 61, which comprises notmore than about 5% wt. of alcohol.
 64. An extract of claim 61, whereinthe extract comprises about 0-about 5.0% wt. of alcohol.
 65. An extractof claim 61, wherein the accelerated oak aged alcoholic product hasproof of about 90-about
 115. 66. An extract of claim 61, wherein thewood notes are removed by passing the accelerated oak aged alcoholicproduct through a filter.
 67. An extract of claim 66, wherein the filterhas pore size of about 0.5 to about 0.7 microns.
 68. An extract of anaccelerated oak aged alcoholic product of claim 61, wherein theaccelerated oak aged alcoholic product is produced by a methodcomprising: (i) combining an alcoholic distillate with toasted oak chipsto provide a mixture of the alcoholic distillate and the toasted oakchips; (ii) heating and aerating and/or oxygenating the mixture forabout 5-about 40 days to obtain the accelerated oak aged alcoholicproduct; and (iii) removing the toasted oak chips.
 69. A method ofproducing a reconstituted alcoholic beverage, comprising adding theextract of claim 41 or claim 61 to one or more less costly alcoholicbeverages, in the amount sufficient to produce an alcoholic beverageproduct suitable for human consumption.
 70. A method of claim 69,wherein the less costly alcoholic beverage is selected from the groupconsisting of grain neutral spirits, sugar beet neutral spirits, sugarcane neutral spirits, any neutral spirits of a fermented and distillednatural product, or a mixture thereof.
 71. A method of flavoring abeverage or food comprising adding to the beverage or food the extractof claim 41 or claim
 61. 72. A process for producing an extract of amature oak aged alcoholic beverage which has proof of about 80-about120, and which includes water, alcohol, flavor, color and wood notes,the process comprising: (i) removing from the mature oak aged alcoholicbeverage at least some of the wood notes and color to produce anintermediate product; (ii) adjusting proof of the intermediate productto about 50-about 120°; (iii) removing from the intermediate productsubstantially all water and alcohol to produce the extract.
 73. Aprocess of claim 72, wherein the mature oak aged alcoholic beverage isselected from the group consisting of bourbon, scotch, whisky, rum,tequila and oak aged wines.
 74. A process of claim 72, wherein the woodnotes are removed by passing the mature oak aged alcoholic beveragethrough a filter.
 75. A process of claim 74, wherein the filter has poresize of about 0.2 to about 1.0 microns.
 76. A process of claim 72,wherein the extract comprises about 0-about 40% wt. alcohol.
 77. Aprocess of claim 74, wherein the extract comprises about 0-about 5.0%wt. of alcohol.
 78. An extract of a mature oak aged alcoholic beverage,the mature oak aged alcoholic beverage having proof of about 80-about120, and including water, alcohol, flavors, color and wood notes, theextract produced by a process comprising the steps of: (i) removing fromthe mature oak aged alcoholic beverage at least some of the wood notesand color to produce an intermediate product; (ii) adjusting proof ofthe intermediate product to about 50-about 120°; and (iii) removing fromthe intermediate product substantially all water and alcohol to producethe extract.
 79. An extract of claim 78, wherein the mature oak agedalcoholic beverage is selected from the group consisting of bourbon,scotch, whisky, rum, tequila and oak aged wines.
 80. An extract of claim78, wherein the mature oak aged alcoholic beverage has proof of about90-about
 115. 81. An extract of claim 78, wherein the wood notes areremoved by passing the mature oak aged alcoholic beverage through afilter.
 82. An extract of claim 78, wherein the filter has pore size ofabout 0.2 to about 1.0 microns.
 83. An extract of claim 78, whichcomprises about 0-about 40% alcohol.
 84. An extract of claim 78, whichcomprises not more than about 5% wt. of alcohol.
 85. A process forproducing an extract of an accelerated oak aged alcoholic product whichhas proof of about 80-about 120 and which includes water, alcohol,flavors, color and wood notes, the process comprising: (i) removing fromthe accelerated oak aged alcoholic product at least some of the woodnotes and color to produce an intermediate product; (ii) adjusting proofof the intermediate product to about 80-about 120°; and (iii) removingfrom the intermediate product substantially all water and alcohol toproduce the extract.
 86. A process for producing an extract of claim 85,wherein the accelerated oak aged alcoholic product is produced by amethod comprising: (i) combining an alcoholic distillate with toastedoak chips to provide a mixture of the alcoholic distillate and thetoasted oak chips; (ii) heating and aerating and/or oxygenating themixture for about 5-about 40 days to obtain the accelerated oak agedalcoholic product; and (iii) removing the toasted oak chips.
 87. Aprocess of claim 86, wherein the extract comprises not more than about5% wt. of alcohol.
 88. A process of claim 86, wherein the extractcomprises about 0-about 40% wt. of alcohol.
 89. A process of claim 86,wherein the extract comprises about 0 about 5% wt. of alcohol.
 90. Aprocess of claim 86, wherein the accelerated oak aged alcoholic producthas proof of about 90-about
 115. 91. A process of claim 86, wherein thewood notes are removed by passing the mature oak aged alcoholic beveragethrough a filter.
 92. A process of claim 86, wherein the filter has poresize of about 0.2 to about 1.0 microns.
 93. A process of claim 86,wherein the extract comprises not more than about 5% wt. of alcohol. 94.An extract of an accelerated oak aged alcoholic product which has proofof about 80-about 120 and includes water, alcohol, flavors, color andwood notes, the accelerated oak aged alcoholic product produced by aprocess comprising: (i) removing from the accelerated oak aged alcoholicproduct at least some of the wood notes and color to produce anintermediate product; (ii) adjusting proof of the intermediate productto about 50-about 120°; and (iii) removing from the intermediate productsubstantially all water and alcohol to produce the extract.
 95. Anextract of claim 94, which comprises about 0-about 40% wt. alcohol. 96.An extract of claim 94, which comprises not more than about 5% wt. ofalcohol.
 97. An extract of claim 94, wherein the wood notes are removedby passing the accelerated oak aged alcoholic product through a filter.98. An extract of claim 97, wherein the filter has pore size of about0.2-about 1.0 microns.